Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of pork belly into 1/2-inch thick, 2-inch long pieces.

2. 2

   In a large bowl, combine 6 minced cloves of black garlic, 0.5 cup of brown sugar, 2 tablespoons of salt, 1 teaspoon of anatto powder, 0.25 cup of vinegar, and 2 tablespoons of soy sauce; mix thoroughly until well combined.

3. 3

   Add the sliced pork to the black garlic marinade, ensuring each piece is fully coated, then cover the bowl and refrigerate for at least 24 hours, or up to 3 days, to cure the meat.

4. 4

   To cook the tocino, place the cured pork and 1 cup of water in a pan over medium heat, bringing it to a simmer and cooking until the water evaporates and the pork starts to render its fat, approximately 20-25 minutes.

5. 5

   Once the water has evaporated, add 2 tablespoons of cooking oil to the pan and continue frying the tocino over medium heat until it is caramelized and deeply browned on all sides, about 8-10 minutes.

6. 6

   For the sinangag, heat 2 tablespoons of cooking oil in a separate wok or pan over medium heat, then sauté 6 minced cloves of fresh garlic until fragrant and lightly golden, about 2 minutes.

7. 7

   Add 4 cups of cold, day-old cooked rice to the pan with the garlic, breaking up any clumps, and stir-fry for 5-7 minutes until the rice is heated through and slightly toasted, then season with salt and black pepper to taste.

8. 8

   Prepare the pickled radish by combining 1 cup of julienned daikon radish, 0.25 cup of vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt in a small bowl, stirring to dissolve the sugar and allowing it to sit for at least 15 minutes before serving alongside the black garlic tocino and sinangag.